The Blue Grass Cook Book

page 55

Oysters

BROILED OYSTERS
Miss Virginia Croxton

Drain the oysters and free them from pieces of shells. Lay on cloth to dry.
Season with salt and pepper. Broil on a greased griddle over a clear fire, or in
a frying-pan with a little butter and lard mixed. When cooked to a light brown,
turn and cook other side. Serve on hot toast.

CREAMED OYSTERS (No. 1)
E. D. P.

Boil 1 quart of cream and thicken with 1/2 dozen crackers. Season with 1
dessertspoon of butter, salt and pepper to taste.

When boiling pour in 1 quart of select oysters, and when the ends curl, remove
from stove and serve hot with crackers.

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